Peanut Butter Blossoms

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These Peanut Butter Blossoms are soft, chewy, easy to make and full of peanut butter! They are a classic that’s loved by all and perfect for any holiday or occasion!

If you’re looking for more great classic cookies, check out these Chewy Chocolate Chip Cookies and Peanut Butter Chocolate Cookie Sandwiches.

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Peanut Butter Blossoms are truly great for any time of year, but are most popular at Christmas. They are super simple, but pack lots of flavor since they are everyone’s favorite combination – chocolate and peanut butter! Whether adding them to your holiday cookie tray or sharing at a potluck, these are perfect.

And while the twins aren’t quite old enough to help in the kitchen yet (they still put pretty much everything in their mouth and throw things across the room on occasion), I’m anxious to have them help next year and these would be perfect! They can eat all the chocolate kisses before they ever make it onto the cookies! LOL.

These were actually one of their favorites to eat as I was making all the Christmas cookies I’m sharing this week and next week. They loved eating the chocolate kisses! Funnily enough, I gave them a warm one of these cookies one time – because who doesn’t love warm, melty chocolate – and they totally weren’t into it! They liked biting into the firmer chocolate after it’d cooled, LOL.

overhead photo of peanut butter blossomspeanut butter blossoms on a plate

What makes the best Peanut Butter Blossoms?

There are a couple things that make these cookies special. In addition to being easy to make, they are made especially soft and chewy from two essential things:

  • An extra egg yolk – I tried these cookies with and without the extra egg yolk and it makes quite a difference! It’s amazing how much a difference small changes can make to cookies, and this is one of those times. It makes these Peanut Butter Blossoms extra chewy and takes them from average to a cookie you cannot stop eating.
  • Refrigerating the cookie dough – While I am a big fan of not refrigerating cookie dough when I can get by with it, these really should be refrigerated for at least an hour. Even better if you let the cookie dough sit overnight. It really gives the ingredients a chance to soak into one another. Not only is the flavor better, but the texture! They bake thicker and chewier and stay softer for longer!

Seriously – you don’t want to skip either of those steps!

Ingredients in Peanut Butter Blossoms

You should have most of these ingredients already in your pantry!

  • Flour – All purpose is used here and works well.
  • Baking Soda and Baking Powder – These help the cookies rise and add structure.
  • Butter – The base of the cookie dough and adds great flavor.
  • Peanut Butter – Clearly necessary here. I’d recommend one that isn’t all natural or oily.
  • Brown and White Sugar – Add flavor and moisture to the cookies.
  • Eggs – Give your cookies structure and chewiness.
  • Vanilla extract and Salt – For flavor! Don’t underestimate their importance.
  • Chocolate Kisses – The “blossom” part of the cookie and also – chocolate, duh! Of course there are lot’s of chocolate kiss varieties and even other candies you could add to the center too.
peanut butter blossoms with a bite takencookies on a plate

How to make Peanut Butter Blossoms

  1. Make your cookie dough. Start by creaming the butter, peanut butter and sugars together, then add in the eggs and vanilla extract. The final step is to mix in the dry ingredients. Easy!
  2. Refrigerate the cookie dough. As I mentioned above, you want to chill the dough for at least 30 minutes. For best results, I’d recommend refrigerating it overnight.
  3. Roll dough into balls. Let the cookie dough soften a bit and then roll into balls of about one tablespoon of dough each. Keep in mind that if you make larger balls of dough, the cookies will spread more.
  4. Bake the cookies. Once the cookies come out of the oven, press an unwrapped chocolate kiss to the center. The kisses will soften and melt, but if you just leave them alone they firm back up as they cool. You could also pop them in the fridge or freezer for a bit to speed up the cooling of the chocolate.

How long do Peanut Butter Blossoms last?

If stored in an airtight container on the counter, they should be good for about 5-7 days.

If you’d like to freeze them, I’d recommend freezing the cookie dough before baking it. I haven’t had the best turnout with freezing and thawing them. They just aren’t the same and kind of dry out.

peanut butter blossoms on plate

More Great Christmas Cookies

Chocolate Crinkle Cookies
Candy Cane Cookies
Chocolate Peppermint Thumbprint Cookies
Best Gingerbread Cookies (Soft & Chewy Cutouts)
Best Cutout Sugar Cookies for Decorating
Classic Chewy Snickerdoodles
Easy Sugar Cookie Recipe
Christmas Tree Chocolate Chip Cookie Cake
White Chocolate Dipped Cranberry Oatmeal Cookies
No Bake Salted Caramel Coconut Macaroons

Peanut Butter Blossoms

These Peanut Butter Blossoms are soft, chewy, easy to make and full of peanut butter! They are a classic that’s loved by all and perfect for any holiday or occasion!

  • Author: Lindsay
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 40-45 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Ingredients

  • 1 1/2 cups (195g) all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup (140g) peanut butter
  • 1/4 cup + 2 tbsp (78g) granulated sugar
  • 1/2 cup (112g) packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 34 tablespoons additional granulated sugar, for rolling
  • 4045 Chocolate Kisses

Instructions

1. Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
2. Cream the butter, peanut butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
3. Add the egg, egg yolk and vanilla extract and mix until well combined.
4. Add the dry ingredients and mix until the dough is well combined. Do not over mix.
5. Wrap and refrigerate the cookie dough for at least one hour. The cookies turn out even better (thicker and more chewy – and for longer) if you refrigerate it overnight.
6. After refrigerating the dough, preheat the oven to 350 degrees and prepare a cookie sheet with parchment paper or a silicon baking mat.
7. Let the dough soften enough to work with it, then form balls of 1 tablespoon of cookie dough. Do not make the cookies larger than that or they will spread too much.
8. Roll the cookie dough in the additional sugar, then place on the cookie sheet.
9. Bake cookies for 7-9 minutes. While they bake, unwrap the chocolate kisses.
10. Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie. The kisses will melt, but will firm up again once cooled completely. To speed up the cooling of the chocolate, you could pop the cookies into the freezer or fridge.
11. Once cool, store the cookies in an airtight container at room temperature. Cookies should be good for 5-7 days.

Keywords: peanut butter blossom, christmas cookies